Name: Corn Crêpes (Crepas de Maíz)
Yield: 2½ to 3 dozen 6-inch crêpes
Cuisine: Mexican
Ingredients: 1 cup milk; 1 cup sifted unbleached all-purpose flour; ⅔ cup (about 10 tablespoons) unsalted butter, melted, or as needed; 4 large eggs; 2 cups half-and-half; ¾ cup finely ground yellow cornmeal; Pinch of salt

Preparation info

2½ to 3
dozen 6 inch crêpes

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

When I started experimenting with different versions of crêpe recipes, I tried various proportions of cornmeal or masa harina to flour. This version was developed by Ed Bonuso, pastry chef at Zarela.

Ingredients

1 cup sifted unbleached all-purpose flour
¾ cup finely ground yellow cornmeal
Pinch

Method

Combine the flour and cornmeal in a large bowl. Add the salt, then stir in the eggs.

Combine the half-and-half with the milk. With a whisk or portable electric hand mixer on low speed, begin adding the liquid to the batter. The consistency should be that of heavy cream; add as much liquid as you need to in order to achieve this. Whisk in ¼ cup of the melted butter. Let rest for 30 minut

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